Creamy Chicken Cooker Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 tablespoons all-purpose flour
02 - 1/2 teaspoon salt, plus extra for taste
03 - 6 cloves garlic, finely chopped
04 - 1 bay leaf
05 - 1 onion, chopped
06 - 1 teaspoon dried rosemary
07 - 1 teaspoon dried thyme
08 - 2 large potatoes, diced into half-inch cubes (1 pound)
09 - 3 carrots, sliced and peeled
10 - 1 cup frozen green peas
11 - Black pepper, for taste
12 - 1/2 cup milk
13 - 3 cups chicken broth
14 - 2 tablespoons olive oil
15 - 1 1/2 pounds chicken thighs, chopped into 1-inch chunks

# Instructions:

01 - Cut the chicken into bite-sized chunks and sprinkle some salt and pepper over them.
02 - Warm oil in the skillet, toss in the chicken, and cook for 4-5 minutes till you see a nice golden color.
03 - Place the browned chicken into the slow cooker. Toss in flour, rosemary, thyme, and salt, then mix till everything's coated.
04 - Toss in the garlic, onion, potatoes, and carrots. Mix them all up with the chicken.
05 - Pour in the broth and drop the bay leaf on top.
06 - Cover the slow cooker, then let it cook on low for 7-8 hours, or high for 3-4 hours, until tender.
07 - Mix in the milk and green peas, then let it cook another 10-15 minutes on high till the peas are warmed.
08 - Give it a taste, then tweak the salt and pepper as needed just before eating.

# Notes:

01 - Keep leftovers for up to 5 days in the fridge
02 - Store in freezer for a maximum of 3 months
03 - Make it thicker by adding extra flour or thinner with more broth

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